Cooking Properties of Some Korean Soybeans

우리나라 콩의 조리 성질

Cooking properties of one variety(Bongui) and two cultivars(KW-12 and KLS-77005-1) were compared. Soybeans were presoaked in distilled water at room temperature for 16 hr and cooked in an autoclave at $106^{\circ}C{\sim}121^{\circ}C$. The cooking rate was calculated by the maximum cutting force of the cotyledons. The cooking time for all cultivars were 150 min at $106^{\circ}C$ and 14 min at $121^{\circ}C$. The cooking rate constants were similar among cultivars. The z-value which was calculated from the time-temperature combinations that gave the same degrees of cooking for KW-12 was $13.1^{\circ}C$ and the others being $11.5^{\circ}C$.

우리나라 콩중 장려품종(봉의)과 재래종(KW-12와 KLS-77005-1)을 $106^{\circ}C{\sim}121^{\circ}C$의 가압조건에서 조리하면서 최대 전단력을 측정하고 이로부터 조리속도를 분석 비교하였다. 시료콩 모두 $106^{\circ}C$에서는 150분, $121^{\circ}C$에서는 14분 후에 조리가 완료 되었으며 조리속도 상수는 서로 비슷하였다. 일정한 조리도를 나타내는 온도-시간과의 관계로부터 구한 Z-값은 봉의와 KLS-77005-1가 $11.5^{\circ}C$, KW-12가 $13.1^{\circ}C$ 이었다.